Sunday, October 10, 2010
CSA Adventures: Quinoa Salad
1/2 cup quinoa (mix of cream-colored and red)
1 bunch of greens (I used a mixture of curly kale and Lacinto kale)
1 carrot sliced
1 kohlrabi, peeled, diced and roasted
1 daikon radish, sliced and roasted
1 cooked beet (I prefer mine roasted)
3-4 cloves of garlic
1/2 yellow onion
1/2 cup chopped parsley
1/s cup chopped cilantro
2-4 oz. goat cheese
Cook the quinoa. Let cool to room temperature.
Add the greens, garlic, and onion to 1-2 tbs olive oil and saute until softened but still slightly crisp (should not be a pile of mush). Add the slices of carrots and saute for 1-2 minutes (the carrots should still have a crunch to them).
Toss the quinoa with the cooked greens and the rest of the vegetables and herbs. Mix together, add the goat cheese (as much as your taste buds prefer), salt to taste, 1 tsp of olive oil, and the juice of 1/2 lime.
You now have a salad with hints of summer and a definite dose of fall.